How to Make Galette des Rois, the French King Cake | Claire Saffitz

almond cream

🥗Healthier: cashew cream

💰Cheaper: hazelnut spread

Cashew cream is lower in calories and still creamy.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber while homemade can save costs.

Preheat the oven to 200°C (400°F).

Prepare the puff pastry (store-bought or homemade) and roll it out into a large circle using a rolling pin.

Lightly toast the sliced almonds and let them cool.

In a food processor, combine 6 tablespoons of room temperature unsalted butter and 1/3 cup of granulated sugar until creamy.

Add the cooled sliced almonds to the mixture and process until finely ground.

Add 1/4 teaspoon of kosher salt and process again.

Add 1 large egg and 1 egg yolk to the mixture, along with 1/2 teaspoon of almond extract and 1/2 teaspoon of vanilla extract, and process until smooth.

If the mixture is too liquid, add 2 tablespoons of all-purpose flour to stabilize it and process again.

Transfer the almond cream mixture into a pastry bag for easier filling.

Roll out the puff pastry into two circles, using a dinner plate to trace if necessary.

Place one pastry circle on a lined large rim baking sheet.

Spread the almond cream mixture evenly over the pastry circle, leaving a border.

Cover with the second pastry circle and seal the edges by pressing down.

Score a decorative pattern on the top of the galette with a knife.

Brush the top with an extra egg yolk mixed with heavy cream for a golden finish.

Bake in the preheated oven for 25-30 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens